Peanut Butter-Maple-Pecan & Coconut Bacon Granola
1/3 cup maple syrup
1/4 cup coconut oil
1/2 cup natural peanut butter
1/2 cup rolled oats
1 1/2 cups brown rice cereal
1/2 cups pecans, roughly chopped
1 cup coconut bacon* (see below)
*Coconut Bacon (Vegan, Gluten-free, Paleo)
Ingredients (about 1 1/2 cups)
1 1/2 cups large coconut flakes
1/2 tbsp liquid smoke
2 tsp black pepper
1/2 tsp smoked paprika
1/2 tbsp sesame oil
1 tbsp maple syrup
1 tbsp coconut aminos (can substitute tamari or Bragg's if you want, but won't be soy-free)
Preheat oven to 350F.
Mix all ingredients together except the coconut flakes in a small bowl. Add this mixture to the coconut flakes and mix well to coat. Spread in a thin layer on a baking sheet lined with parchment paper.
Bake for 10 min, stir the flakes and bake again for 6 minutes. Take them out, even if they don't feel crunchy yet. They will harden as they cool.
Instructions for Granola
Preheat the oven to 275F. Line a baking sheet with parchment paper.
In a large bowl, stir together the oats, brown rice cereal, pecans, and coconut bacon. In a saucepan, melt the maple syrup, coconut oil, and peanut butter. Pour this mixture over the dry ingredients and stir well to thoroughly coat everything.
Bake the granola for 10 minutes, stir, and return to the oven for an additional 10 minutes. Stir and return to the oven and bake for another 10 minutes. In my oven, it takes a total of 40 minutes to get the crispy consistency that I like – your oven may be different – so watch carefully that you don’t burn the granola.
Remove from the oven, gently stir, and let cool.